Description
This easy Hawaiian carrot pineapple cake is a moist, tropical dessert packed with juicy pineapple, earthy carrots, coconut, and a hint of spice. Perfect for parties, potlucks, or any occasion that calls for a taste of sunshine.
Ingredients
Scale
- 2 cups all-purpose flour (or gluten-free blend)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup vegetable oil (or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 2 cups grated carrots (about 4 medium carrots, peeled and finely shredded)
- 1 cup crushed pineapple, drained (reserve juice for glaze if you like)
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans or walnuts (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons pineapple juice (from the can)
- Extra shredded coconut (toasted for crunch, optional garnish)
- Pineapple chunks or carrot curls (optional garnish)
- Chopped pecans or walnuts (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 8-inch round cake pans. Line with parchment for easy removal.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, beat eggs, granulated sugar, and brown sugar until slightly frothy (1-2 minutes). Add vegetable oil and vanilla extract; mix until smooth.
- Stir in grated carrots, crushed pineapple, and shredded coconut.
- Gradually add dry ingredients to wet mixture, stirring just until combined. Fold in nuts if using.
- Transfer batter to prepared pan(s) and smooth the top. Bake for 35-40 minutes for a 9×13 pan or 30-35 minutes for rounds. Check doneness with a toothpick.
- Cool cake completely on a wire rack (at least 1 hour).
- For frosting: In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and 1 tablespoon pineapple juice; mix until smooth. Add more juice if needed for spreadable consistency.
- Spread frosting evenly over cooled cake. Decorate with extra coconut, nuts, or pineapple chunks as desired.
- Slice and serve. Enjoy chilled or at room temperature.
Notes
Grate carrots finely for best texture. Drain pineapple well to avoid soggy cake. Don’t overmix the batter. Toast coconut for extra crunch. For gluten-free or dairy-free versions, use appropriate substitutes. Cake improves in flavor if made a day ahead. Store covered in the fridge for up to 5 days or freeze unfrosted for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (1/16 of 9x13 pan)
- Calories: 320
- Sugar: 28
- Sodium: 220
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 43
- Fiber: 2
- Protein: 4
Keywords: carrot cake, pineapple cake, tropical dessert, Hawaiian cake, party cake, easy carrot cake, coconut cake, cream cheese frosting